Tuesday, May 26, 2015

Achari Gobi


Coconut Oil - 2 tsp
Coriander Seeds - 1 tbsp crushed
Curry Leaf - 1 sprig
Turmeric Pd - 1 tsp
Chilly Pd - 1 tsp
Gobi / cauliflower - 1 medium Steamed

Coriander Leaves - 1/4 cup chopped finely
Ginger Paste - 1 tsp
Lemon - 1
Yogurt - 1/4 cup

Achari Spices :

Mustard Seeds - 1/2 tbsp
Cumin Seeds - 1/2 tbsp
Onion Seeds - 1/2  tbsp
Fenugreek Seeds - 1/4 tsp
Fennel Seeds - 1/2 tbsp
Hing - 1/2 tsp
Achari Spices

1.In a wok heat oil,once its hot add all achari spices and saute it a min,then add crushed coriander seeds,red chillies, and curry leaf along with hing and saute it a bit.

2.Then add turmeric pd ,chilly pd and salt and stir it.
3.Then add ginger paste and saute it a bit.Add 1/4 cup water and give it a boil.

4.Add steamed cauliflower and mix well.

5.Add yogurt and mix well and once its boiling ,do taste check and add seasoning as needed and garnish with coriander leaf .

Serve Hot with pulka

Quinoa Pongal


Masoor Dhal - 1/2 cup
Moong Dhal - 1/2 cup
Quinoa - 1/4 cup
Ghee - 1/4 cup
Cumin Seeds - 2 tsp
Black Pepper - 1 tsp
Dry Red Chilly - 4 nos
Cashews - 2 tbsp
Curry Leaf - 1 sprig
Frozen Peas - 1/4 cup
Spinach - 1 cup
Salt - as needed
Turmeric Pd - 1 tsp
Hing - a pinch


1.Place Dhal and Quinoa with 3 1/2 cups water along with peas and spinach with turmeric and hing and pressure cook it for 6 whistles.
Let it release its steam on its own and open cooker and give a good stir.

2.In a pan add ghee and once its hot add cumin seeds , pepper and dry red chilly ,once its sauteed add cashews and roast it on medium flame till its golden brown and transfer it to the cooked dal and quinoa and mix well.

3.Serve hot.

Monday, May 25, 2015

Cabbage Vattana Curry


Coconut Oil - 1 tsp
Cumin Seeds - 1 tsp
Ground Ginger Paste or Finely Chopped Ginger - 1 tsp
Curry Leaf - 1 sprig
Tomato - 2 medium
Turmeric Pd - 1 tsp
Green Chilly -1 
Chilly Pd - 1 tsp or less
Coriander Pd - 1 tsp
Cumin Pd - 1 tsp
Garam Masala - 2 tsp
Amchur Pd - 1 tsp
Tomato Ketchup - 1 tsp
Coriander Leaf - For garnishing
Cabbage Shredded - 3 cups
Vattana or Dry Peas - 1 cup (Soaked in water for 3 hrs )


1.Take a pressure Cooker ,add oil Once its hot add cumin seeds.
2.Add Curry leaf and green chillies and ginger paste.Add Tomato and then add chilly pd,salt,coriander pd, cumin pd and garam masala and stir well.
3.Add Cabbage and mix well,Once its wilted add vattana(Soaked Peas)
4.Once they start to boil cover cooker and pressure cook for 10 to 12 whistles.
5.Once the steam is released open and mix well and check taste.Add Seasoning as needed and add tomato ketchup and coriander leaves.
6.Finally Add Amchur and mix well.
Serve hot with Paav(dinner Roll) ,Naan or Pulka.

Important:Serve some sliced onions and lemon juice on top of the gravy for each serving.

Oatmeal Raisin Chocolate Chip Cookies


Butter , softened - 1/2 cup ( 1 stick) plus 6 tablespoon (oil / butter)
Brown Sugar /RawSugar / Sugar  - 1 cup
Eggs - 2
Vanilla - 1 tsp
All Purpose Flour - 1 1/2
Baking Soda - 1 tsp
Cinnamon - 1 tsp
Salt - 1/2 tsp
Oats ( Quick Cooking or Old Fashioned) - 3 cups
Raisins - 1 cup
Chocolate Chip - 1/4 cup


1.Heat Oven 350
2.In a large bowl , beat butter and sugars on medium speed of electric mixer until creamy.
3.Add Eggs and vanilla ,beat well.
4.Add combined flour,baking soda,cinnamon ,salt ,mix well.

5.Add Oats and raisins ,mix well.
6.Drop Dough by rounded tablespoonful onto ungreased cookie sheets.Bake For 8 to 10 min or until light golden brown.
7.Cool 1 minute on cookie sheet,remove to wire rack.Cool Completely.Store tighly covered.

For Bar Cookies:

Press Dough onto bottom of ungreased 13 / 9 inch baking pan.Bake 30 to 35 minutes or until golden brown.Cool Completely in pan or wire rack.Cut into bars.Store tightly covered.

Mango Milk Kesari

Kesari bhat (Kannada:ಕೇಸರಿ ಬಾತ್) is an Indian dessert that is popular throughout the country. It originated from the Karnataka. It is a Cuisine of Karnataka and is a popular dish during festivals such as Ugadi. The word kesari refers to the spice saffron which is used, resulting in its saffron-orange-yellow-colored tinge.[1] Though it is a sweet dish, in Karnataka, it is prepared not only as a sweet dish but also for normal breakfasts. It is also served with Uppittu or Khara Bath and both the dishes in equal quantity one plate is popularly called as the "Chow Chow Bath". In North India it is served as a sweet dish called Sheera oasasr Suji/Sooji Halwa. It is much simpler with little or no ghee, no color or Kesar, though it is not the actual traditional recipe of Karnataka. It is widely popular as Sheera in Marathi/Hindi, Rava Kesari in Telugu, Sooji Halwa in the North, Soojji and Rava Kesari in Tamil. There is a large choice of Kesari Bhath varying from place to place, depending on availability of products. It might be cooked with pineapple or banana, mango and rice. The classical ingredients used for its preparation are semolina, sugar, ghee, water and milk.
Different types of Kesari Bhath include Pineapple Kesari Bath, Coconut Kesari Bhath  and Rice Kesari Bhath.


Raw Sugar - 1/2 cup ( 1 cup is traditional)
Mango Pulp -  1 cup
Milk / Water - 3 cups 
Sooji - 1 cup
Cardamom Powder - 1/2 tsp
Ghee - 1/4 cup or less according to preference but use atleast 2 tbsp min for a good taste
Cashews and Raisins - As prefered 1 to 2 tbsp or more, each


1.Add a  tsp of ghee and roast cashews and raisins.Keep them aside.

2.Add 1 tsp of extra ghee and roast semolina till they release aroma ,do this in low flame or semolina will burn.Keep it aside.
3.Add milk to the pan and let it come to boil.Then add sooji and then use a whisk to stir to avoid any lumps,Then add sugar,cardamom powder and mango pulp and mix well.

4.Add ghee and mix well till no kesari is sticking to the pan. 
5.Now add the cashews and raisins and mix well and .Transfer to a greased plate and let it cool and cut them and serve hot or even chilled.